Every summer I can jams and jellies with my parents. We are a family of canners and love preserving the flavors of the season to enjoy all year round. This apricot jam has been a favorite of ours for a few years ago. It is smooth and sweet, without being overly so. Getting the kernels out of the pits takes a little time, but it is worth it for the flavor. Enjoy! —
adapted from Patricia Wells
INGREDIENTS
2 pounds apricots, washed, halved and pitted (reserve
the pits)
1 1/2 cups sugar
4 8-ounce canning jars with lids and rims (sterilized)
DIRECTIONS
1. Using a small hammer, or heavy
object, crack 35 pits and remove the kernels. Reserve these kernels and discard
all remaining pits.
2. In a large stockpot combine apricots, nuts and sugar. Stir the sugar into
the apricots and allow pot to sit at room temperature for 1 hour. Then, cook
apricots over medium heat for one hour, stirring constantly. As you stir be
sure to scrape the bottom so that the apricots don’t burn. I find it useful to
wear a heatproof glove or mitt to protect my hand or arm from any splattering
liquid. By the end of the hour the apricots will dissolve into a deep orange
colored puree. Transfer hot liquid to a heatproof bowl and allow to sit at room
temperature for 24 hours.
3. After 24 hours have passed, reheat the mixture over medium heat until jam is
very thick. I found this only takes about 5-10 minutes. Ladle warm mixture into
prepared canning jars, leaving 1/4-inch headroom at the top of the jar, and close
with lids and rims. Seal jars according to manufacturers instructions. (I
usually use the jars that are immersed in a hot water bath to be sealed).
